US4731251A - Method of and apparatus for cooking of foods - Google Patents

Method of and apparatus for cooking of foods Download PDF

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Publication number
US4731251A
US4731251A US06/877,989 US87798986A US4731251A US 4731251 A US4731251 A US 4731251A US 87798986 A US87798986 A US 87798986A US 4731251 A US4731251 A US 4731251A
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Prior art keywords
foodstuff
infrared
cooking
vessel
bottom portion
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Expired - Fee Related
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US06/877,989
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English (en)
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Dragomir Jovanovic
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A47J37/0635—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with reflectors
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/06—Arrangement or mounting of electric heating elements

Definitions

  • My present invention relates to a method of or process for cooking a foodstuff, and to a cooking apparatus for carrying out this method or process, utilizing infrared radiation as the source of heat, but obtaining effects which are quite different from those involved in standard infrared broiling.
  • Each of these devices provides for various cooking possibilities and each may be used for a particular foodstuff depending upon its structure, the way in which it is to be prepared, whether it is frozen or not and whether it is fresh or dried.
  • the thermal yield is minimal and the apparatus is considered to have poor efficiency, wasting comparatively large amounts of heat.
  • This loss of heat can be a result of convective flow of heat away from the site at which the thermal energy can be used efficiently, radiant loss of heat and conductive loss, e.g. to structures having a high thermal inertia.
  • French Pat. No. 1,596,525 and U.S. Pat. No. 3,414,709 describe processes and devices for reheating of culinary platters utilizing two infrared radiation sources spaced apart and defining between them a space in which the closed and sealed receptacle for the platter can be received.
  • This receptacle is composed of a material which is transparent or permeable to infrared rays. Because of the construction of these devices, the infrared energy is transmitted exclusively by radiation to the food or is directed upon the food and the receptacle to heat the food exclusively in the first case and both the receptacle and the food in the second case.
  • these systems are not amenable to true cooking of foodstuffs and certainly cannot be used for a wide variety of foodstuffs and cooking preparation in a wide variety of ways. A universally applicable approach to cooking, for example, is not suggested in this patent.
  • Another object of the invention is to provide an apparatus for carrying out the method and in particular, an apparatus which will allow a unique cooking technique to be practiced.
  • the foodstuff is preferably disposed on a raised portion of the receptacle between two infrared radiators disposed above and below the receptacle and operating at an infrared emission frequency which can be "tuned" to the radiation frequency of the water molecule so that substantially the only energy which brings about the evaporation of the water is the infrared radiation of suitable wave length.
  • the peripheral trough around the raised portion of the floor of the receptacle contains the water which, upon evaporation, does the cooking and the repetitive cycles result from condensation of the steam produced which transfers latent heat of condensation to the foodstuff, the water being evaporated again so that it can be in a position to repeatedly transfer heat to the foodstuff by the automatic vaporization condensation cycles.
  • the penetrating heat from the condensing steam heats food through the thickness thereof until the surface temperature of 100° C. is reached on the foodstuff.
  • the sealed receptacle can be formed by a top and a bottom which are similar in cross section, i.e. provided with raised portions surrounded by water receiving troughs, the trough in the cover being utilized as a water storage trough when it is inverted and utilized as a support for the foodstuff.
  • the cover After cooking to the desired degree with the repetitive evaporation/condensation cycles, the cover can be removed and infrared roasting or brazing can be effected to glaze the surface of the foodstuff.
  • the foodstuff disposed on the raised surface of the bottom of the receptacle is progressively cooked by coaction of two processes for the transfer of heat to the foodstuff.
  • the foodstuff is cooked by the direct radiative heat transfer of infrared radiation through the infrared transparent walls of the receptacle and resulting in an infrared surface heating thereof.
  • the foodstuff is cooked by the conductive transfer of condensation heat from the body of water introduced into the receptacle and originally disposed in and substantially collecting in the trough surrounding the raised portion of the bottom of the receptacle and any additional moisture which may be released by the infrared direct radiation into the sealed receptacle since the evaporation of the water results exclusively from the absorption of the infrared energy by the water, the steam can be at a relatively high temperature and can effect cooking in depth of the foodstuff.
  • a significant amount of the evaporation is evaporation of water droplets, the greatest proportion of which may be on the foodstuff and formed by condensation.
  • the recondensation of such vaporized water on the surface of the foodstuff creates the evaporation/condensation cycling described with particularly effective heat penetration into the foodstuff although its temperature may not be raised excessively.
  • the apparatus of the invention can comprise a closed receptacle of a material which is transparent or permeable to infrared radiation and including an upwardly open bottom part and a cover tightly fitting together, two radiation sources which are spaced apart and are juxtaposed with one another on a common support or carrier and between which, on a surface provided by the carrier, the receptacle containing the foodstuff can be disposed.
  • the space between the radiation sources and surrounding the receptacle can be opened to the atmosphere.
  • Means can be provided for controlling the duration of heating and the cadence with which the radiation sources are supplied with electrical energy.
  • each infrared radiation source is energized to emit infrared radiation of high density, capable of transforming the water in the receptacle and in the foodstuff to water vapor, the bottom of the receptacle being formed with the aforementioned trough to receive the water and form a storage compartment therefor.
  • the receptacle is provided with a rack serving as its support between the radiation sources and having handles which are outside the fields of radiation from the sources and preferably which are inclined away from the receptacle carried thereby.
  • the rack can cooperate with means on the support for the heaters for accurately positioning a receptacle on the rack spacedly between the two infrared sources.
  • the rack which is only heated by conduction from the receptacle therefore can nevertheless be carried by the handles which are located outside the cooking space and thus can be used to place the receptacle on a table for serving. If immediate serving is not desired, the heat capacity of the receptacle can be such that its stored energy suffices to keep the foodstuff hot.
  • the method of cooking the foodstuff can comprise the steps of:
  • a downwardly concave infrared transparent cover having a planar portion closely juxtaposed with the foodstuff and substantially coextensive with the rise and surrounded peripherally with a downwardly extending side wall substantially contiguous with the side wall of the bottom portion;
  • the apparatus can comprise:
  • a movable vessel for receiving a foodstuff to be cooked, the vessel comprising:
  • a downwardly concave infrared-radiation transparent cover having a planar portion adapted to be closely superposed with a foodstuff positioned on the rise and substantially coextensive therewith and surrounded peripherally by a side wall spaced from the foodstuff and substantially contiguous with a peripheral side wall of the bottom portion, the cover being closely fitted onto the bottom portion, and
  • a heating unit comprising:
  • a lower infrared heater provided with at least one electrically operated infrared radiating member and at least coextensive with the bottom portion
  • an upper infrared heater provided with at least one electrically operated infrared radiating member spacedly juxtaposed with the lower heater and at least coextensive with the cover, and
  • Each of the heaters can comprise a prismatic casing open toward the prismatic casing of the other heater, a respective reflector received in each casing, and means mounting the respective member in juxtaposition with the respective reflector, the apparatus further comprising a common support for the casings
  • the handles can be formed on stirrups extending upwardly from a support frame at opposite ends thereof, the frame having along opposite longitudinal sides thereof respective upstanding formations for retaining the bottom portion on the frame, each of the stirrups having a rod-like foot slidably guided on selected ledges on the lower heater for vertically positioning the vessel between the heaters.
  • FIG. 1 is a perspective view from the rear of the apparatus of the invention in accordance with the first embodiment thereof, the receptacle and its rack having been removed;
  • FIG. 2 is a vertical section through this apparatus with the rack and receptacle in place and seen looking toward the rear from the front;
  • FIG. 3 is a vertical section taken in a plane perpendicular to that of FIG. 2;
  • FIG. 4 is a perspective view of the rack, drawn to a somewhat larger scale than the scale of FIGS 1-3;
  • FIG. 5 is a front perspective view illustrating another embodiment of the invention.
  • FIG. 6 is a view similar to FIG. 2 but illustrating a third embodiment of the invention.
  • the apparatus comprises a support 2 or upon which two box-like housings 3a and 3b are mounted, forming lower and upper housings respectively and defining between them a cooking zone A.
  • the support 2 can be formed by a tubular profile element bent into or welded in a U-shape, whose cross bar 4 is disposed horizontally and forms the upper member of this support so that it can be a handle enabling the apparatus to be moved from place to place.
  • the shanks of the U are vertical and have lower ends forming feet which together with a third foot 6 supports the apparatus on a table or counter top with the housing 3a spaced above this surface.
  • the foot 6 can be disposed on the underside of the housing 3a at a location midway between the feet formed by the shanks 5 and toward the front side of the apparatus.
  • Each of the housings 3a, 3b is prismatic and open in the direction of the other and contains an infrared radiation source R1, R2 of high density output, each composed of two longitudinal tubes 7 parallel to the other and associated with a reflector concentrating the infrared radiation from the respective tube at the central part of the cooking zone A.
  • the two radiation sources of the housings 3a and 3b are designed to irradiate with the maximum radiation density receptacle 9 disposed between them.
  • the radiation sources supply sufficient energy to vaporize the water in the receptacle.
  • the receptacle 9 is composed of two elements of different heights but which may be used interchangeably to hold the foodstuff and for that reason both are formed with central rises surrounded by peripheral troughs as will be discussed below.
  • the receptacle 9 In the orientation of the receptacle 9 shown in the drawing, it comprises an upwardly open bottom 10 and a cover 12 fitted tightly onto the bottom.
  • the bottom 10 and the cover 12 are formed of a material permeable to infrared radiation and absorbing it only slightly.
  • a suitable material can be tempered glass or the like.
  • the external rims of the receptacle lie within the projections of the edges of the housings 3a and 3b in a horizontal plane so that there is no loss of heat to the surroundings.
  • FIG. 3 shows that the floor of each of the two elements 10, 12 of the receptacle is formed with a peripheral inwardly open groove or trough 13 which stores the water which is added for cooking purposes or collects as a result of condensation, the trough lying around the respective rise 14 upon which the food is carried.
  • the receptacle 9 is positioned so that the food article lies substantially midway between the two infrared heaters on a movable support or rack 15.
  • the rack 15 is composed of a horizontal frame 16 rigid with a pair of upwardly extending bails 17 which center on the rack in the lateral direction.
  • the support frame 16 is rigid with vertical posts 18 and the latter can be likewise extended upwardly to form respective bails providing handles 19.
  • One at least of the uprights 18 can be extended downwardly below the frame 16 and provided with a bend to form a foot 20 by which the frame is supported above the counter top or table so that the rack 15 will hold the receptacle out of contact with the support surface, e.g. for serving.
  • Each of the transverse feet 20 can, in addition, cooperate with positioning means on the heating assembly, e.g. guide channels 22 into which the feet 20 can be inserted longitudinally.
  • positioning means on the heating assembly e.g. guide channels 22 into which the feet 20 can be inserted longitudinally.
  • guide channels 22 are provided at each transverse side with a lower housing 3ato position the rack at different levels so that depending upon the size of the food item, the horizontal median plane through it will lie proximal midway between the infrared heating sources R1 and R2.
  • the infrared sources are energized through a timer (not shown) by means of which the duration of cooking is determined.
  • the timer circuitry can include an energy dosing switch, which interrupts intermittenly. The energization of the heaters to permit high and low glazing of certain foods at the end of cooking, especially pastry.
  • the user should be careful to mount the rack on the channels 22 which position the foodstuff and the receptacle substantially equidistantly between the radiation sources R1 and R2.
  • the two sources are electrically energized so that their infrared means traverse the receptacle and very rapidly bring the water therein to the boiling point.
  • the water vapor thus formed condenses on the food and on the cooler walls of the receptacle, raising the temperature thereof.
  • the condensation droplets also absorb this radiation and are thus transformed into vapor so that there is a succession of evaporation/condensation cycles effected throughout the receptacle and also upon the surfaces of the foodstuff so that latent heat of condensation is transferred at an optimal level to the foodstuff to penetrate the latter.
  • Direct infrared radiation is also interrupted by the foodstuff for superficial cooking.
  • the rack and the receptacle are removed and the rack 15 can be handled without burning the user in spite of its metallic structure since the handle portions 19 lie well outside the cooking zone since the legs 20 also lie outside the cooking zone, the receptacle and its rack can be disposed directly on the food-serving surface.
  • the food may be consumed immediately or within a period of say 20 minutes without requiring reheating because of the stored calorific energy of the receptacle which is able to maintain the food hot.
  • Cooking is effected without grease or oil and without cleaning problems since, after use, the receptacle 9 only need be cleaned by standard techniques.
  • the quantity of water which is disposed in the receptacle depends upon the nature of the food. For dry foods, for example, spaghetti, this quantity should be of the order of thrice the weight of the spaghetti disposed in the receptacle while for other foods having intrinsic moisture, the quantity of water can be substantially less.
  • Table 1 attached hereto shows the comparative culinary results obtained in the cooking of numerous foods with the device of the invention with or without a steam pan in a classical furnace with a grill and in a microwave oven, all compared with the device of the invention. It will be apparent that the device of the invention provides results which are far superior to those which can be obtained by conventional means and indeed permits cooking of all kinds of foods in one device which is not the case with traditional cooking units. The cooking is effected in all cases without the addition of grease or oil and thus is highly advantageous for modern nutritional purposes.
  • Table 2 indicates the electric energy consumption of the four cooking techniques described in Table 1 for a given menu consisting of a food 1 which is a 12OO gram chicken or a 1200 gram rabbit or 12 quails.
  • Food 2 is a dozen tomatoes, peppers or stuffed squash.
  • the results of the table show that steam cooking and classical oven cooking require a preheating and that these two cooking techniques as with a microwave oven, in order to serve a food at the same temperature as that which is obtained with the device of the invention requires a preheating of the plate for receiving the food and maintaining the temperature thereof.
  • the unit of the invention can be placed directly on a table top which permits monitoring the cooking operation during eating of cold foods, appetizers or the like, without being disturbed by vapor emissions or odors from the cooking receptacle.
  • the unit shown in FIG. 5 differs from that previously described in that the two housings 3a and 3b are constituted by two lateral elements 30, 32 connected to the ends of the two housings 3a and 3b.
  • Each of these generally U-shaped elements has a vertical bar 33 which fixes the housings in their spaced apart relationship.
  • One of the elements for example the element 30, can be constituted of a plate while the other elements 32 has a tubular structure which permits, like with the chassis 2 of the prior embodiment, the passing of the energization wires to the infrared sources R1 and R2 through this element.
  • the timers 34 and 35 can be provided to control each of the infrared sources.
  • two cooking units are provided so that in two receptacles respective foodstuffs can be cooked utilizing the same principles as those described.
  • the support 2a which is of the same type as the support 2 of FIG. 1 comprises two upper housings 36a, 36b and two lower housings 3a, 3b open toward one another and provided with respective infrared radiation sources so that each can be controlled independently of the other by respective timers.
  • the receptacles are introduced on racks 15 via the respective journals 22.
  • the device of the invention has a number of advantages by comparison with conventional cooking techniques as detailed previously and which can be recapitulated here. This includes the ability to cook all kinds of foods regardless of their prior degree of preparation and whether they are frozen, have been defrosted or are not frozen products.
  • the device uses substantially less energy and does not release odors or disagreeable vapors during cooking.
  • the device permits continual monitoring of the progress of cooking and facilitates food service while allowing presentation of the food in its most attractive state.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Baking, Grill, Roasting (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Vending Machines For Individual Products (AREA)
US06/877,989 1985-01-09 1986-06-24 Method of and apparatus for cooking of foods Expired - Fee Related US4731251A (en)

Applications Claiming Priority (1)

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FR8500471A FR2575640B1 (fr) 1985-01-09 1985-01-09 Procede pour la cuisson de tous aliments et dispositif pour sa mise en oeuvre

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EP (1) EP0189357B1 (fr)
AT (1) ATE37598T1 (fr)
DE (1) DE3660839D1 (fr)
FR (1) FR2575640B1 (fr)

Cited By (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4906485A (en) * 1986-08-12 1990-03-06 Vaporina Back-Und Gefriergeraete Gmbh Method for reheating or cooking foods using a mixture of heated air and water
US5036179A (en) * 1988-05-19 1991-07-30 Quadlux, Inc. Visible light and infra-red cooking apparatus
WO1992010127A1 (fr) * 1990-12-14 1992-06-25 Wildberry Group Gril electrique
US5203257A (en) * 1991-04-29 1993-04-20 Goad Eugine W Food warming vessel for cafeterias, restaurants and the like
US5269217A (en) * 1991-04-29 1993-12-14 Industrial Design And Engineering Associates, Inc. Food warming vessel for cafeterias, restaurants and the like
WO1994015152A1 (fr) * 1992-12-18 1994-07-07 Industrial Design And Engineering Associates, Inc. Recipient chauffant les aliments pour cafeterias et restaurants
US5517005A (en) * 1988-05-19 1996-05-14 Quadlux, Inc. Visible light and infra-red cooking apparatus
US5620624A (en) * 1988-05-19 1997-04-15 Quadlux, Inc. Cooking method and apparatus controlling cooking cycle
US5665259A (en) * 1988-05-19 1997-09-09 Quadlux, Inc. Method of cooking food in a lightwave oven using visible light without vaporizing all surface water on the food
US5726423A (en) * 1988-05-19 1998-03-10 Quadlux, Inc. Apparatus and method for regulating cooking time in a radiant energy oven
US5758572A (en) * 1997-05-30 1998-06-02 The Vollrath Company, L.L.C. Sunken receptacle unit with resilient receptacle retaining surface
WO1999011992A1 (fr) * 1997-09-05 1999-03-11 Quadlux, Inc. Procede et dispositif de cuisson dans un four a ondes lumineuses
US5883362A (en) * 1988-05-19 1999-03-16 Quadlux, Inc. Apparatus and method for regulating cooking time in a lightwave oven
WO1999015019A1 (fr) * 1997-09-23 1999-04-01 Quadlux, Inc. Four a energie lumineuse a haut rendement
US5955130A (en) * 1994-08-30 1999-09-21 Unilever Patent Holdings B.V. Process for preparing dehydrated vegetables
US5954980A (en) * 1988-05-19 1999-09-21 Quadlux, Inc. Apparatus and method for uniformly cooking food with asymmetrically placed radiant energy sources
US5958271A (en) 1997-09-23 1999-09-28 Quadlux, Inc. Lightwave oven and method of cooking therewith with cookware reflectivity compensation
US5990454A (en) 1997-09-23 1999-11-23 Quadlux, Inc. Lightwave oven and method of cooking therewith having multiple cook modes and sequential lamp operation
US6146677A (en) * 1998-05-01 2000-11-14 Remco Techologies, Inc. High efficiency infrared oven
US6265695B1 (en) * 1997-01-31 2001-07-24 Benno Liebermann Food thermalization device and method
US20030159593A1 (en) * 2000-08-31 2003-08-28 Robert Leutwyler Method and device for preparing pre-cooked meals
US20040065658A1 (en) * 2001-02-27 2004-04-08 Dominick Damiano Apparatus and method of rapidly and evenly heating a packaged food product
US20090045185A1 (en) * 2007-08-15 2009-02-19 Jeff Schroeder Food holding oven with matte finish food holding tray
US20090324781A1 (en) * 2008-06-30 2009-12-31 Soudry Jonathan N Apparatus and method of toasting sandwiches without heating the sandwich filling
US20100288756A1 (en) * 2007-12-13 2010-11-18 Panasonic Corporation Cooker
ES2350360A1 (es) * 2010-08-05 2011-01-21 Positron Investimentos E Servicos Lda Horno multiple.
US20120063753A1 (en) * 2010-06-11 2012-03-15 Cochran Don W Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof
US20130202754A1 (en) * 2010-06-11 2013-08-08 Pressco Ip Llc Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof
ITUB20155746A1 (it) * 2015-11-19 2017-05-19 De Longhi Appliances Srl Apparato per la cottura di alimenti e relativo metodo di cottura
US20180128695A1 (en) * 2011-10-19 2018-05-10 Connectivity Systems Incorporated Method for indirect temperature measurement of an object
US10687391B2 (en) 2004-12-03 2020-06-16 Pressco Ip Llc Method and system for digital narrowband, wavelength specific cooking, curing, food preparation, and processing

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992017102A1 (fr) * 1991-03-28 1992-10-15 Marcel Jolly Appareil de cuisson avec recipient
WO1992019918A1 (fr) * 1991-05-06 1992-11-12 Viktor Iosifovich Zaev Procede et dispositif de modification et/ou de regulation de regimes de prepartion d'aliments
FR2689214B1 (fr) * 1992-03-26 1994-09-09 Jolly Marcel Appareil pour grillade constitué d'un générateur de rayonnements électromagnétiques et d'un récipient.
FR2706022A1 (fr) * 1993-06-01 1994-12-09 Jolly Marcel Appareil de cuisson avec son récipient.

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US3304406A (en) * 1963-08-14 1967-02-14 Square Mfg Company Infrared oven for heating food in packages
US3414709A (en) * 1964-08-03 1968-12-03 Tricault Yves Apparatus for re-heating foods previously cooked
FR1596525A (fr) * 1968-07-24 1970-06-22
US4406218A (en) * 1981-05-29 1983-09-27 Jusco Kabushiki Kaisha Cooking utensil
US4575616A (en) * 1982-02-05 1986-03-11 Aktiebolaget Electrolux Domestic infra-red radiation oven

Patent Citations (6)

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Publication number Priority date Publication date Assignee Title
FR1199565A (fr) * 1958-03-05 1959-12-15 Procédé de cuisson de produits alimentaires
US3304406A (en) * 1963-08-14 1967-02-14 Square Mfg Company Infrared oven for heating food in packages
US3414709A (en) * 1964-08-03 1968-12-03 Tricault Yves Apparatus for re-heating foods previously cooked
FR1596525A (fr) * 1968-07-24 1970-06-22
US4406218A (en) * 1981-05-29 1983-09-27 Jusco Kabushiki Kaisha Cooking utensil
US4575616A (en) * 1982-02-05 1986-03-11 Aktiebolaget Electrolux Domestic infra-red radiation oven

Cited By (49)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4906485A (en) * 1986-08-12 1990-03-06 Vaporina Back-Und Gefriergeraete Gmbh Method for reheating or cooking foods using a mixture of heated air and water
US5712464A (en) * 1988-05-19 1998-01-27 Quadlux, Inc. Method and apparatus of cooking food in a lightwave oven
US5726423A (en) * 1988-05-19 1998-03-10 Quadlux, Inc. Apparatus and method for regulating cooking time in a radiant energy oven
US5620624A (en) * 1988-05-19 1997-04-15 Quadlux, Inc. Cooking method and apparatus controlling cooking cycle
US5786569A (en) * 1988-05-19 1998-07-28 Quadlux, Inc. Method and apparatus of cooking food in a lightwave oven
US5665259A (en) * 1988-05-19 1997-09-09 Quadlux, Inc. Method of cooking food in a lightwave oven using visible light without vaporizing all surface water on the food
US5036179A (en) * 1988-05-19 1991-07-30 Quadlux, Inc. Visible light and infra-red cooking apparatus
US5954980A (en) * 1988-05-19 1999-09-21 Quadlux, Inc. Apparatus and method for uniformly cooking food with asymmetrically placed radiant energy sources
US5695669A (en) * 1988-05-19 1997-12-09 Quadlux, Inc. Method and apparatus of cooking food in a lightwave oven
US5736713A (en) * 1988-05-19 1998-04-07 Quadlux, Inc. Method and apparatus of cooking food in a lightwave oven
USRE36724E (en) * 1988-05-19 2000-06-06 Quadlux, Inc. Visible light and infra-red cooking apparatus
US5517005A (en) * 1988-05-19 1996-05-14 Quadlux, Inc. Visible light and infra-red cooking apparatus
US5883362A (en) * 1988-05-19 1999-03-16 Quadlux, Inc. Apparatus and method for regulating cooking time in a lightwave oven
WO1992010127A1 (fr) * 1990-12-14 1992-06-25 Wildberry Group Gril electrique
US5181455A (en) * 1990-12-14 1993-01-26 Talbert Ltd. Electric grilling appliance
US5269217A (en) * 1991-04-29 1993-12-14 Industrial Design And Engineering Associates, Inc. Food warming vessel for cafeterias, restaurants and the like
US5381729A (en) * 1991-04-29 1995-01-17 Industrial Design & Engineering Associates Food warming vessel for cafeterias and restaurants
US5203257A (en) * 1991-04-29 1993-04-20 Goad Eugine W Food warming vessel for cafeterias, restaurants and the like
WO1994015152A1 (fr) * 1992-12-18 1994-07-07 Industrial Design And Engineering Associates, Inc. Recipient chauffant les aliments pour cafeterias et restaurants
AU687772B2 (en) * 1992-12-18 1998-03-05 Vollrath Company, Inc., The Food warming vessel for cafeterias and restaurants
US6011242A (en) * 1993-11-01 2000-01-04 Quadlux, Inc. Method and apparatus of cooking food in a lightwave oven
US5955130A (en) * 1994-08-30 1999-09-21 Unilever Patent Holdings B.V. Process for preparing dehydrated vegetables
US6265695B1 (en) * 1997-01-31 2001-07-24 Benno Liebermann Food thermalization device and method
US5758572A (en) * 1997-05-30 1998-06-02 The Vollrath Company, L.L.C. Sunken receptacle unit with resilient receptacle retaining surface
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Also Published As

Publication number Publication date
DE3660839D1 (en) 1988-11-03
EP0189357B1 (fr) 1988-09-28
FR2575640A1 (fr) 1986-07-11
FR2575640B1 (fr) 1989-12-22
EP0189357A1 (fr) 1986-07-30
ATE37598T1 (de) 1988-10-15

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